Basil Pesto (Vegan and Dairy Free!)
This Basil Pesto has bright, herbaceous, and aromatic fresh flavors and is vegan and dairy-free!
Servings: 1 ¼ cups
Ingredients
- 4 cups fresh basil tightly packed and large stems removed
- 1/3 cup walnuts or pine nuts
- 2 cloves garlic
- 1 ½ Tbsp lemon juice
- 2 Tbsp nutritional yeast
- ¼-½ tsp salt to taste preference
- 3-4 Tbsp olive oil more if desired
Instructions
- Fit food processor with chopping blade. Add nuts and garlic and process until chopped. Add lemon juice, nutritional yeast, salt, and basil leaves and process until everything is finely chopped and a paste consistency, stopping to scrape the sides a few times.
- When pesto is at desired consistency, remove the blade and stir in 3-4 Tbsp olive oil until pesto is creamy. (Stirring in olive oil will help prevent pesto from being bitter!) Add anything more to-taste!
Notes
Use pesto fresh or freeze for 1-3 months. I like to freeze in ice cube trays and then transfer to a large zip-lock bag so it's easy to take as little or as much as you need in a sitting!